Buying a Paellera
 

Hello all--

I was just on the El Corte Ingles site and could't find it there. Will be in Madrid, Seville and Granada...anyone know where I can pick up a paellera? I'm sure everywhere, but suggestions are very welcome!

Thanks!! Deppie

Are you talking about the pan it is cooke dn ?? then it is a PAELLA. Same name as the food dish. Maybe that is why you can't find it on their website.

Or are you talking about the round gas burner one adapts and puts under the paella pan on a conventional stove/bar-b-q?

Whichever,You can buy them at any hardware store, corte ingles cooking pan department, as well as many other places.

might as well buy some of the good rice, also. "Bomba" rice is very reliable and does not expand into puffy rice like some of the others.

Hi there...yes, definitely talking about the pan...sorry about that!

Thanks for the tip on the rice. Will definitely look out for Bomba rice as well.

Deppie

Hmm...Just when I thought I learnt something new :)

Deppie5 may I ask where (what country/area) you live?

Are you sure you want to haul it back? I see you are looking online anyway?

are you in the States? You can buy Paella pans just loads of places. Crate & Barrell, Sur la Table, William Sonoma, Cost Plus or on line. Many are imported from Spain but some are from other places.

You can find Paella pans anywhere in Spain but if you can get them in the States, it's better. They are very heavy!

Another good source for the pans is www.latienda.com or
Amazon

now those are good suggestions. maybe you want to pick up an extra long metal spatula or other accesories while you are here and get the pan there as suggested.

the saffron , real or imitation, is also readily available, but i imagine now you have that everywhere, too.

if you can observe in the kitchen at a local restaurant one day for awhile it certainly will help you get a feel for the care and process before you try it on your own.

and remember.. it iwll come out differently every time.. so .. don't despair.

Thank you ALL for these suggestions...Maybe I will just get one here in NYC, and perhaps buy accessories in Spain...(I didn't realize the pans were so heavy!)

And Lincasanova, THANK YOU for the words of encouragement..I'll try not to despair and just keep at it :)

Deppie

Deppie5 I agree with buying in USA especially if you are from NYC!
I also agree with buying the other accesories in Spain though they are not as easy to find. Saffon is so exoensive here I would get it in Spain too.

A word on the pan:

We have a habit of looking at them constantly and initially were drawn to the heavier fancier pans.
We have a few...

Then one day I was at Homegoods (part of TJ Max) and they had a very large one from Spain about 36 inches (or more) for $12.00!! It is thinner steel but worked better than the more expensive kinds. It conducts the heat better and faster.
On the thinner and more authenic pans just watch you don't burn the rice it cooks faster, and easier to carry to the table too.

you can overcook and let the bottom rice get crunchy as far as i am concerned. it is my favorite part! (not BURNED of course).

this bottom crunchy crust is called "socarret" in valencia, and perhaps elsewhere.

some people cover the finished rice (off the fire) with newspaper to let it steep for several minutes while you are putting the finishing touches on the salad or whatever.

Yes Lin the secret to the socarrat....it happens sometimes(50% of the time) ..I love it though. I wish I could get the secret down for it.

After your paella is done, try pouring a little hot melted clarified butter onto the rice so the butter sinks to the bottom of the pan. Then turn the heat to very high, until you can hear the popping sizzle for 3 or 4 minutes then turn the heat completely off, but leave the pan on the stove to continue sizzling for a few more minutes. You should get a nice crust on the bottom this way without burning the rice.

I make a similar dish to paella ("biriyani" - spiced/curried beef, chicken or lamb layered with cooked aromatic rice and saffron threads in a deep dish) and often get a crust this way, though it isn't desired for this dish.

Hmm sounds interesting will have to try it, will it work with a little more olive oil instead?

in spain they do NOT pour butter onto the rice. this is acquired on a high flame or directly on the burned wood at end.

nothing worse than a soupy paella with no crust at all.

this is probably also only achieved when the CORRECT water/rice ratio has been used.. which is perhaps the most difficult part.

good cooks will know when to up the flame or lower it as they can "tell" when there is a bit too much or little water.

The broth should be hot when you pour it over the rice. that much, at least, I know.

A fun thing to watch is a group of men ( yes, men are the OUTDOOR experts in most families) making their paellas on sundays at picnic areas. At least my hub and his friends.. so many hands in the pot.. each giving advice. We used to crack up at the efforts, but it all paid off. The staging, though, was worth the whole trip out.

Paella just tastes so much better outdoors. The smoke from the wood fires adds to the flavor, like a BBQ. The good "take-away" paella places around here actually make them over wooden fires in garage type shops.

Hehehe....Lin I was just WAITING to see your response and smiling.

I have made my last few outside, one on a makeshift BBQ on the ground and also on the weber.
They turn out great and it does seem to taste better. Also the guests realy get even more impressed...not that that matters.....:S-

By the way for the other readers
Paella is a passionate subject as you will see from this old thread. While I thought my paellas were pretty good I will admit they have greatly improved since getting advice from Lin and the others.

Here it is:
http://www.fodors.com/forums/threads...sdon&fid=2

I just want to add that there is a new restaurant in New York City called:


http://socarratpaellabar.com/

Hi eks,
And it got a fairly decent review from Frank Bruni in the NYTimes.
Have you tried it yet?